Pasta Puttanesca

This is a fantastic week night meal when you can’t really be bothered to cook. It’s also a bargain to make, about 70p a portion. You can make the sauce while the pasta is cooking and then you are ready to eat!

400g Dried pasta

1 Tin Chopped Tomatoes

100g Black olives

1 tbsp Capers

1 tsp Dried chilli flakes

2 Garlic Cloves (Finely chopped)

10 Anchovy fillets

Get your pasta in a pan, I usually go for spaghetti, add plenty of salt to the pan and then your boiling water. You can leave this for 8-10 minutes while you make the sauce.

Heat a frying pan on a low heat and add some olive oil. Add in your garlic and chilli and brown for 1 minute. You can then add your anchovies; I use them out of a jar to make it easier. They will start to disintegrate and mix in with the garlic and chilli.

Once this has broken down add the tomatoes and turn up the heat to a simmer. Leave to cook for 5 minutes. You can then add in the black olives and capers to cook until your pasta is ready.

Check your pasta and if it is done drain with a colander and add to the sauce. Mix everything together and you are ready to plate up. It really is that simple!